The BEST Tofu Scramble! If you miss scrambled eggs, this one’s for you. Just 7 ingredients, 10 minutes and 1 pan required!

tofu scramble on a plate with avocado, tomato and toast

I don’t know about you, but I used to really enjoy scrambled eggs as a kid. At some point, maybe around 10 or 11 years old, I learned what an egg actually was, and was rather horrified. After that, my relationship with eggs was tainted and I rarely ate them. Eventually, I went vegan and never looked back!

However, I still remember the taste and enjoyment around eating scrambled eggs. So if you’ve been there too, or have recently gone vegan, I hope you enjoy this recipe! This tofu scramble really hits the spot for me, and I’m sure it will for you as well.

close up of tofu scramble

What kind of tofu is used for tofu scramble?

I prefer using firm tofu. Extra-firm is fine as well. There is no need to press your tofu for this recipe; the water will cook out in the first couple of minutes.

How do you make tofu scramble?

Add a tablespoon of olive oil to a pan and warm it over medium heat. To crumble the tofu, I place the tofu in the pan, then mash it with a potato masher. That’s my preferred method, but you could also simply crumble it into the pan with your hands, or mash it with a fork. Cook it, stirring frequently for 3-4 minutes.

block of tofu in pan, then being pressed to crumble it for tofu scramble

Next, add the nutritional yeast, salt, turmeric and garlic powder and cook for about 5 minutes, stirring.

Pour in the non-dairy milk and stir. Serve immediately!

collage showing tofu scramble in pan, seasonings being added, then milk.

What vegetables can I add and how should I do it?

I love to serve this basic tofu scramble with sliced avocado, hot sauce and toast. But you can also play around with it and add many different vegetables. Be creative!

Vegetables to add in the beginning: (saute for a few minutes before adding the tofu)

  • 1/4 cup diced onion
  • a few cloves of garlic, minced

Vegetables to add at the end: (stir in after the milk is added, cook for a few minutes)

  • fresh spinach or kale
  • thinly sliced red peppers
  • small chopped broccoli
  • fresh diced or sliced tomatoes

tofu scramble on a wooden spoon with pan underneath it

This tofu scramble is super kid-friendly as well. My 3 kids all reject a tofu scramble with real onions and veggies added, but this simple one they absolutely adore. My 3 year old gobbles it up like there’s no tomorrow!

What other breakfast recipes go well with tofu scramble?

tofu scramble on a plate with avocado, tomato and toast

How long does tofu scramble last in the fridge?

I would say it lasts about 3 days in the fridge. After that it gets a little funny. But honestly it doesn’t make a lot so I can’t imagine it will last that long!

Double the recipe for the whole family or to have breakfast for a couple of days.

tofu scramble on a fork

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tofu scramble on a plate with avocado, tomato and toast
4.95 stars (358 ratings)

The Best Tofu Scramble

The BEST Tofu Scramble! If you miss scrambled eggs, this one's for you. Just 7 ingredients, 10 minutes and 1 pan required!
Cook: 10 minutes
Total: 10 minutes
Servings: 2 servings

Ingredients 
 

  • 1 tablespoon olive oil
  • (1) 16-ounce block firm tofu
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 2 tablespoons non-dairy milk, unsweetened and unflavored

Instructions 

  • Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
  • Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.
  • Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.

Video

Notes

  1. Tofu Scramble is also good with all sorts of vegetables mixed in. Vegetables to add before the tofu: 1/4 cup diced onion or a few cloves of minced garlic. Saute in the oil for 2-3 minutes before adding and mashing the tofu. Vegetables to add towards the end: fresh spinach, kale, thin sliced red peppers, small chopped broccoli or fresh sliced/diced tomatoes. Add these after you've added the milk to the tofu, and cook for just a few minutes.
  2. Omit oil if desired to make the tofu scramble oil free. 
  3. You can use any kind of non-dairy milk you like, such as soy, almond, cashew, oat or coconut milk. Just make sure it is unsweetened and unflavored.

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 9g | Protein: 24g | Fat: 18g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 168mg | Fiber: 4g | Sugar: 1g | Vitamin A: 31IU | Calcium: 302mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Absolutely Delicious!
    I added just before the plant based milk; 1/4 red onion, 1/2 teaspoon Jalapeno Pepper, 1/4 cup Green Pepper, 1/4 teaspoon Black Salt, 1 teaspoon Fresh Cilantro.

  2. Can I make this with regular milk? We’re not vegan, but just found out my daughter is allergic to eggs. I wanted to try this recipe.

    1. I’m sure you could, or you can just leave it out. I don’t always use it. I hope you all enjoy the scramble!

  3. I’m Whole Foods plant based for years however this is the first time I’m trying tofu as “eggs”!! Absolutely loved it!! Thank you so much for the recipe…. Super easy. And I added fresh spinach on the other half of the pan with a little salt pepper and lemon juice. 💕

    1. I am thrilled you loved the scramble recipe! Thanks for your wonderful review, and for using my recipes. Happy cooking!

    1. I’m glad you loved the scramble, Christine! Thank YOU for your wonderful review and feedback! I appreciate you using my recipes!

      1. I’m new to tofu and wfpb diet. These are incredibly good. Thank you for the recipes. I am following you for more.

        1. You are welcome! I appreciate you using my recipes and am glad you are enjoying them! Welcome, and wishing you happy cooking!

  4. He many servings does it make? I’m curious how much protein I’m getting. I see 1 serving gets 24 grams but how big is the serving? Thank you so much for sharing, I look forward to trying it some the ways you suggested. I had it with vegan biscuits and gravy and it was a smash hit!

    1. Hi Kathryn. I’m glad you love the recipe! This recipe makes 2 servings, so just divide it in half. Thanks you for sharing your wonderful feedback!

    1. It’s so good to know you loved the scramble! Thank you for taking time to share your wonderful review!

  5. This scramble is so amazing and delicious! Can I ask a dumb question? Do you pour in the tofu water from the container?

    1. Hi Sara. I’m glad you are loving the scramble. Good question! I prefer using firm tofu. Extra-firm is fine as well. There is no need to press your tofu for this recipe; the water will cook out in the first couple of minutes. I hope this helps!

  6. I used this recipe for tofu scrambles to use in making deviled eggs for Easter, instead of using the egg yolks for the center of the eggs , I added a Lillie vegan mayonnaise and a little mustard and used this instead of the egg yolks. So yummy !

  7. I’m new to eating tofu. This recipe was the second tofu recipe I tried and this is seriously AMAZING. I ate the entire pan. One of the best recipes I’ve actually ever ate! Thank you! 🙏

  8. I premake the nutritional yeast mix and use it every day! Because I cook onions, peppers, mushrooms and fresh spinach, i usually leave out the milk. Thank you for this recipe!

    1. You are welcome! I’m glad you are enjoying the scramble! Thanks for your fabulous review and feedback! Happy cooking!

  9. I love this recipe! I’ve never had tofu scramble before, and I can’t believe I waited this long to try. I eat tofu all the time as a main source of protein, and I am allergic to eggs (but I have wanted to find a good substitute). This recipe is incredibly easy to cook and customize for preferences. For instance, I added in some bell peppers and onions and chose to not add in the plant-based milk (for this, I simply didn’t press my tofu and didn’t cook all the water out to still have a nice texture). Thanks so much!!!

    1. Hi Emily! You are welcome! I am glad that you love the recipe! It’s so fun to add your favorite veggies! Thanks for taking time to share your wonderful review and feedback!

  10. We aren’t vegan, but trying to avoid eggs due to a possible allergy – can regular cow’s milk work as well?

  11. I’ve been vegetarian for over 10 years now and recently have become vegan. I cannot tell you how much better my joints and overall mindset has been since eliminating dairy. Thank you for this recipe. I made it this morning and added to the recipe onions, red peppers, fresh garlic, cooking first, then followed your recipe. I’m still enjoying it as I type this review. Thanks again.

    1. Hi Linette. You are welcome! I am thrilled that you love the scramble! I hope you enjoy your journey through my recipes! Thank you for sharing your wonderful review!

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